Easy Pumpkin Soup

I am a big lover of soup. I go through times when I make up a massive pot of vegetable soup and eat it for breakfast, lunch and dinner, until it’s all gone. Winter for me is jumpers, heaters, ugg boots, hot soup of crusty bread with lashing of Lurpak. Yummo.

This recipe for Thyme-scented Pumpkin and Carrot Soup with Croutons is one I’ve got off the Origin website. It is part of their Winter Warmer Recipe Collection. The meals are super easy and can all be cooked using your gas-powered stove top – click here for more recipes like it. This easy pumpkin soup is tasty, healthy for when you’re on a Wobbly path like me and it’s a fab way to use up extra vegies in your fridge.

THYME-SCENTED PUMPKIN AND CARROT SOUP WITH CROUTONS

Serves: 4
Preparation: 15 minutes
Cooking: 25 minutes

Ingredients

1 tbs olive oil
1 onion, chopped
2 garlic cloves, chopped
600g butternut pumpkin, chopped
2 carrots, chopped
1 L (4 cups) vegetable stock
1 tbs fresh thyme leaves
2 tbs olive oil, extra
1 cup torn pieces of sour dough bread
2 tablespoons cream or natural yoghurt

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 4 minutes or until softened.

Add pumpkin, carrot, stock and thyme leaves and bring to the boil. Reduce heat and simmer, covered for 25-30 minutes or until vegetables are tender.

Using a stick blender or food processor, process soup until smooth. Season with salt and pepper.

Heat extra olive oil in a small frying pan. Add bread croutons and cook stirring for 1-2 minutes or until golden. Serve soup swirled with cream or yoghurt and topped with croutons.